Avocado Spinach Basil Pesto Spaghetti (Printable)
Creamy avocado and spinach basil pesto tossed with al dente spaghetti for a nutritious 25-minute vegetarian meal.
# What You Need:
→ Pasta
01 - 14 oz spaghetti
02 - Salt for boiling water
→ Pesto
03 - 2 ripe avocados, pitted and peeled
04 - 2 cups fresh spinach leaves
05 - 1 cup fresh basil leaves
06 - 2 cloves garlic
07 - 1/3 cup pine nuts or walnuts
08 - 1/2 cup grated Parmesan cheese
09 - 2 tbsp lemon juice
10 - 1/4 cup extra virgin olive oil
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Additional grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, combine avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in a food processor. Season with salt and pepper.
03 - Blend until smooth and creamy, scraping down sides as needed. Add 1-2 tablespoons pasta water if too thick to reach desired consistency.
04 - Toss drained spaghetti with pesto, adding splash of reserved pasta water as needed to coat noodles evenly.
05 - Serve immediately topped with extra Parmesan, fresh basil leaves, and cracked black pepper.
# Expert Tips:
01 -
- The avocado creates the silkiest, most luxurious sauce without needing heavy cream
- It comes together in under 25 minutes but tastes like something from a restaurant
02 -
- The pasta water is your secret weapon for achieving that restaurant style sauce consistency
- This pesto oxidizes faster than traditional versions, so serve immediately once tossed
03 -
- Toast your pine nuts in a dry skillet until golden and fragrant before blending
- Add a handful of frozen peas to the boiling pasta during the last minute for extra sweetness